Yields: 8 doughs scaled @ 200 g each
Ingredients
750 g Bread Flour
250 g Spelt-whole meal Flour
570 g Water
20 g Sea Salt
20 g Fresh Yeast
80 g Olive Oil
Semolina Flour As needed
Method
Mixing: Add all the ingredients to the mixing bowl. In a spiral mixer, mix on 1st speed for 3 mins. in order to incorporate the ingredients. Finish mixing on 2nd speed for about 7 mins. until you have a very soft and stretchy dough. The dough should be supple and moderate gluten development. Desired dough temperature: 75°F.
Bulk Fermentation: 1 ½ hrs. as this will help the dough to become more elastic and improve its flavour.
Folding: Fold the dough once after 45 mins. of bulk fermentation.
Dividing and Shaping: Divide the dough into 200g portion. Pre-shape lightly into rounds. Transfer doughs onto trays and cover. Refrigerate and use when needed.
Baking: Dust some semolina flour on the table, use a rolling pin to roll out the bases, rotating the pizza base as you go. Or press with your hands in a circular motion to achieve a flat and even pizza base.
Garnish doughs with sauce and your choice of toppings. Bake in a very hot oven using a ceramic stone or in a wood-fired oven.
ADB